Prep: 20 minutes
Cook: 50-60 minutes
Serves: 12
Difficulty: Cuisine: Saved: | 681 | Recipe by: Everyday Delicious Kitchen |
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Mini Chicken and Leek Pies
Ingredients:
Mini Chicken and Leek Pies
Method:
Mini Chicken and Leek Pies
- Heat the oil in a medium saucepan and gently cook the leeks for 15 minutes or until softened. Increase the heat, add the chicken and thyme and saute until the chicken is browned
- Sprinkle over the flour and cook, stirring for 1 minute. Stir in the stock and simmer gently for 20 minutes. Remove from heat and stir in half the cheese. Allow to cool
- Cut 12 x 12cm circles of pastry. Gently press into greased 1/3 cup muffin pans, pastry will come above the top of the pan. Spoon chicken mixture into pastry
- Gently pleat and fold in the pastry to form a collar around each pie. Sprinkle with the remaining cheese
- Bake in a hot oven 200°C for 15 minutes or until tops are golden. Cool slightly before removing from tins. Serve warm or cool, garnished with thyme if desired
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